Theplas are Gujarathi masala/spicy rotis made with light spices, vegetables or greens like methi/fenugreek leaves. Theplas have simple spices like fennel/saunf and the dough is kneaded with a little yogurt which makes them soft. Adding methi leaves makes them extra tasty and flavourful. These are one of the most portable dishes, they are easy on the stomach, have very less oil yet soft and filling. They are kid-friendly and this will definitely make them like and eat their greens. Make this for picnics, travel, lunch box or even for a light dinner. More homemade parathas/bread/rotis on FOI. Theplas are best served with pickle and yogurt or a raitha.
Methi Thepla | How to make methi thepla?
Prep time
Cook time
Total time
Soft, filling, light methi theplas, a Gujarathi staple
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Serves: 12-14 theplas
Ingredients
- 2 Cups whole wheat flour/atta
- 2 Tsp oil
- 2 Tbsp yogurt
- 1 Tsp fennel seeds/saunf/sompu
- ½ Tsp turmeric
- ¼ Tsp red chilli powder
- 1 Tsp coriander powder/dhania powder
- 1 Tbsp chopped coriander
- 1 Cup or 100 Gm~ chopped methi leaves
- Salt to taste
- ¼ Tsp sugar
- 1 Tbsp grated ginger and garlic
- Lukewarm water to make a dough
Method
- Clean, wash and chop methi leaves
- Powder saunf into a powder in a mortar
- Add whole wheat flour in a bowl. Add dhania powder, red chilli powder, turmeric, saunf powder. Mix well
- Add salt and sugar
- Add grated ginger and garlic
- Add chopped coriander
- Add chopped methi leaves and mix well
- Add yogurt and mix well
- Now start adding luke warm water and start making a dough
- When it all comes together, knead into a soft dough. Add 1 Tsp oil and knead well
- Add remaining oil and make a smooth soft dough
- Cover in cling wrap or clean kitchen cloth and let it rest for 1 hour atleast. It is best to let it rest for few hours before making theplas
- To make theplas, pinch out small fist sized dough balls off the dough
- Roll into a thepla or a thin roti
- Roast by applying oil on both sides till golden spots appear
- Repeat for all theplas
- Serve hot, warm or at room temperature with yogurt, pickle or a side dish or raitha of your choice
Notes
It is best to let it rest for few hours before making theplas. This helps in gluten formation which makes theplas soft
Adding yogurt makes the theplas soft
Adjust spices and masalas as per taste
Add green chilli paste if desired
Apply ghee after roasting, when packing for lunch box, makes them extra soft and tasty
Adding yogurt makes the theplas soft
Adjust spices and masalas as per taste
Add green chilli paste if desired
Apply ghee after roasting, when packing for lunch box, makes them extra soft and tasty
Stepwise:
Clean, wash and chop methi leaves
Powder saunf into a powder in a mortar
Add whole wheat flour in a bowl. Add dhania powder, red chilli powder, turmeric, saunf powder. Mix well
Add salt and sugar
Add grated ginger and garlic
Add chopped coriander
Add chopped methi leaves and mix well
Add yogurt and mix well
Now start adding luke warm water and start making a dough
When it all comes together, knead into a soft dough. Add 1 Tsp oil and knead well
Add remaining oil and make a smooth soft dough
Cover in cling wrap or clean kitchen cloth and let it rest for 1 hour atleast. It is best to let it rest for few hours before making theplas
To make theplas, pinch out small fist sized dough balls off the dough
Roll into a thepla or a thin roti
Roast by applying oil on both sides till golden spots appear
Repeat for all theplas
Serve hot, warm or at room temperature with yogurt, pickle or a side dish or raitha of your choice
